The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1887-05-14
DOM ESTIC HINTS.
NUEFINS.

NUEFINs.
Mix quart of warm water in which
you have put a gill of good fresh yeast,
with sufficient flour to form n stilish
batter. Let this remain to rise, then
stir in flour enough to mold lightly
with your hands. Shape them into
round, rather thin cakes, which put
into II tray containing flour Let them
remain to rise. Bake them on a grid
die. Turn them to brown on both
sides. They will take about ten min.
utes to bake. When nicely brown,
serve.
CREAM PIE.
First bake puff paste in pic-plate
then make custard of the yolks OF
eggs, little more than pint of milk,
one tablespoonful of cornstarch, six
tablespoonfuls of sugar and beat to
stiff froth with the whites of the eggs.
Flavor the custard with vanilla, put it
into the crusts, spread the whites over
the tops, and put them into the oven
10 brown.
BOILED CUsTARD.
Put two tableepoonfuls OF water ia
the kettle first, to keep the custard
from sticking. Then add one quart of
milk, two tabespoonfuls OF sugar, two
eggs Ohe eggs and sugar beaten TO.
gether) and two slices of bread. If
hard, dry bread is used, it should be
soaked in water awhile before making
the custard. After putting it on the
stove, watch it closely, for as soon rs
it boils it is done.
BUTTERED PARsNIPs.
Wash and boil in cold sailed water
from three-quarters to an hour. Skin
and cut into round, thick slices Have
ready in saucepan tablespoonful of
butter and one teaspoonful OF flour,
previously rubbed together, and two
tablcspoonfuls of milk. When it boils
up, put in the parsnlps and shake over
the fire until smoking hot Serve hot
in covered dish.
COFFEE CAKE.
Pour one cup Of boiling hot, strong
coffee on one cup of lard or pork fat,
add one cup of molasses, one cup of
brown sugar, three well-beaten eggs,
| tcaspoonfll of each cloves, cinnamon,
allspice, ne.half of nutmeg, one tea
spoonful of soda dissolved in n little
warm water, flour enough to make
stiff batter. Bake in sheet-iron pan
one hour and n half IN q slow oven.
CHOCOLATE CARAMELs
One pint of sugar, dissolved in a
wineglass of vinegar, half cup of but
ter, one cupful of grated chocolate,
boil until quite thick, put in buttered
tins, and cut in squares when partly
cooled. Instead of vinegar you can
use water favored with essence of vanil-
Ia, and they will be finer, but little
vinegar keeps them from sugaring,
MILK SOUP.
Four potatoes, two onions, two
ounces of butter, quarter of an ounce
of salt pepper to taste, one pint of
milk, three tablespoonfuls tapioca.
Boil slowly all the vegetables with two
quarts of water. Strain through the
colander Add milk and tapioca. Boil
slowly and stir constantly for twenty
minutes.
GRAVY FOR BOILED MEAT
Take a half-pint of the water in
which the meat has been boiled, thick
en- il with little flour and butter, add
ing for ilavoring tablespoonful of
picked cucumbers and a sprig or two
of parsley, both finely minced. A lit
tie mustard and vinegar may be added
il liked. Serve in a tureen.
BAKED INDIAN PUDDING.
Stir into one quart scalding hot
sweet milk seven tablespoonfuls Indian
meal, one teaspoonful salt, one of GIN
ger, half cup of chopped suet, one
teacupful molasses and one egg. II
you wish it to whey. pour in little
cold milk when you set ii in the oven.
Bake II or two hours.
CURRIED EGGS.
Melt a little butter. stir in a tea
spoonful of curry powder, add 10y de-
grces large tablespoonful of flour and
a cup of stock; season. Boil six eggs
hard, cut them in halves. put neatly in
a deep dish, pour on the sauce and